Thursday, December 14, 2017

CtBF ~ MPK: Counterfeit Duck Confit

Simplified duck confit aka counterfeit!
Served fusion style with bryani rice, poppadoms and dahl, with horseradish cream for some heat!  Hubby originally exclaimed... I cannot eat duck, meat's too tough!  But came home to find one leg missing!

 I ordered a whole duck (frozen) from my usual poultry supplier and got them to defrost it and separate it into two whole legs, the breast meat in one piece, two wings, and chopped up the carcass for me.  Marinated the two legs and the wings overnight with substituting jalapeno infused tequila for the original spirit called for (forgotten what it was - oh vodka!).  Roasted them in dish all huddled  snugly for 2.5 hours, basting at one hour intervals.  Not too shabby eh the results! 
  counterfeit duck confit (179)
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 


Mardi Michels said...

This was so good, wasn't it? And not tough at all!

flour.ish.en said...

I have frozen ducks in the fridge too. So many ways to flavor and cook them. Can't go wrong with the confit.

Zosia said...

What beautifully burnished skin. This is one of my favourite recipes from this was a such a revelation to me, yet so easy.

Nana said...

That looks perfect. I had to research the rest of your plate because the names were not familiar to me, but they all turned out quite interesting. I loved this recipe, very tasty and certainly a simple one to prepare.

Betsy said...

Sounds like that jalapeno spirit gave it some extra kick. Looks like a delicious meal!
When I met David last week, I told him I'd just made this. He said someone else made it using soy sauce for the spirit and Chinese 5-spice for the spices. That sounds like a nice variation too.

kitchen flavours said...

Wow, looks delicious! I have not cooked duck for ages!